Tuna Spinach Salad: Bariatric Recipe

Tuna Spinach Salad

Tuna Spinach Salad

6 cups baby spinach
1 cup canned white beans, rinsed and drained
4 ounces sliced mushrooms
1 15-ounce can artichoke hearts, drained and halved
2 7-ounce packs chunk white tuna
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp water

Wash and dry baby spinach leaves. Place in a large bowl with tomatoes, white
beans, mushrooms, artichoke hearts and tuna. Whisk oil, vinegar, lemon juice
and water, or place in a small screw-top jar and shake vigorously. Drizzle over
salad and toss well. Makes 5 servings.

Nutrition information per serving: 203 calories, 23 grams protein, 3 grams fat, 20 grams
carbohydrate, 575 mg sodium.

Download Recipe: Tuna Spinach Salad Recipe

About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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